Spanish Rice

This flexible side dish can round out many Tex Mex meals. The recipe is flexible, what’s important is the ratio of liquid to rice and the technique. Feel free to increase the amount of chili powder, or add a little cayenne to kick up the spiciness. If you are serving beef, change to beef broth. Going vegetarian? Vegetable stock works just fine. For a more traditional version use bacon fat instead of olive oil. Finally, if you omit the tomatoes for a picky eater, add 1/4 cup of water or broth.

I’m so excited to make this! And thank you for all the variation and substitution suggestions, and advice about the precision of the dish… stuff you don’t see in normal recipes, but which is totally invaluable! 🙂